Developing Biopolymer-Based Edible Films with Improved Anti-Microbial Properties

Abstract

The food packaging industry is projected to reach a worth of USD 423.27 billion by 2025. Due to the hazardous impact of synthetic polymers on the environment and human and animal health, there is an increasing focus on biopolymer-based edible and biodegradable food packaging films. This study aimed to develop composite films made from polysaccharide (pectin) and protein (gluten) with castor oil as a hydrophobic agent to enhance moisture barrier properties. A statistical 22 factorial design of experiments was employed, with gluten and castor oil percentage chosen as the two factors. All films were evaluated for sensory, moisture barrier, mechanical, surface hydrophobicity, morphological, and biodegradability properties. Films made from 10% w/w gluten and 15% w/w castor oil demonstrated the best moisture barrier and tensile properties. Addition of castor oil enhanced the hydrophobicity and reduced moisture permeability by two times compared to control pectin films.

Keywords

• biodegradable films
• biopolymers
• coatings
• edible films
• films food packaging
• pectin